Matilda Chocolate Cake

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  2. 2Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  3. 3Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  4. 4Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  5. 5Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  6. 6Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  7. 7In another large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, milk, and vanilla until smooth and fully combined.
  8. 8In another large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, milk, and vanilla until smooth and fully combined.
  9. 9In another large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, milk, and vanilla until smooth and fully combined.
  10. 10Add half of the dry mixture into the wet ingredients and mix until incorporated.
  11. 11Add half of the dry mixture into the wet ingredients and mix until incorporated.
  12. 12Add half of the dry mixture into the wet ingredients and mix until incorporated.
  13. 13Pour in half of the hot coffee and mix gently.
  14. 14Pour in half of the hot coffee and mix gently.
  15. 15Pour in half of the hot coffee and mix gently.
  16. 16Repeat with the remaining dry ingredients and coffee, mixing until smooth.
  17. 17Repeat with the remaining dry ingredients and coffee, mixing until smooth.
  18. 18Repeat with the remaining dry ingredients and coffee, mixing until smooth.
  19. 19Divide the batter evenly between the prepared pans.
  20. 20Divide the batter evenly between the prepared pans.
  21. 21Divide the batter evenly between the prepared pans.
  22. 22Tap each pan lightly on the counter to release any air bubbles.
  23. 23Tap each pan lightly on the counter to release any air bubbles.
  24. 24Tap each pan lightly on the counter to release any air bubbles.
  25. 25Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  26. 26Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  27. 27Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  28. 28Remove the cakes from the oven and take them out of the pans immediately.
  29. 29Remove the cakes from the oven and take them out of the pans immediately.
  30. 30Remove the cakes from the oven and take them out of the pans immediately.
  31. 31Place them in the fridge or freezer to cool completely.
  32. 32Place them in the fridge or freezer to cool completely.
  33. 33Place them in the fridge or freezer to cool completely.
  34. 34Once cooled, you can slice each cake in half to create four layers total—or keep them as two layers for a classic look.
  35. 35Once cooled, you can slice each cake in half to create four layers total—or keep them as two layers for a classic look.
  36. 36Once cooled, you can slice each cake in half to create four layers total—or keep them as two layers for a classic look.
  37. 37Frost with your favorite chocolate frosting.
  38. 38Frost with your favorite chocolate frosting.
  39. 39Frost with your favorite chocolate frosting.
  40. 40Decorate however you like and enjoy.
  41. 41Decorate however you like and enjoy.
  42. 42Decorate however you like and enjoy.

Ingredients

  • 2.5 cups flour, sifted
  • 2.5 cups flour, sifted
  • 2.5 cups flour, sifted
  • 1 cup cocoa
  • 1 cup cocoa
  • 1 cup cocoa
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 1 cup packed brown sugar
  • 1 cup regular sugar
  • 1 cup regular sugar
  • 1 cup regular sugar
  • 0.66 cups vegetable oil
  • 0.66 cups vegetable oil
  • 0.66 cups vegetable oil
  • 3 eggs at room temperature
  • 3 eggs at room temperature
  • 3 eggs at room temperature
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1.25 cups hot coffee
  • 1.25 cups hot coffee
  • 1.25 cups hot coffee

Equipment

oven8-inch pansnon-stick spraybowlwhisk

Tips

  • The batter will be thin, which makes the cake moist.
  • When a knife inserted in the center comes out with a little bit of cake, it's perfect.
  • Immediately release the cakes from the pan after baking.
  • Place cakes in the fridge or freezer to cool completely.
Matilda Chocolate Cake | Clip Recipe